Eggplant-Spinach Curry
| Yield: | 24 Servings |
| Categories: | Moosewood, Vegetarian |
| 6 | lb | Eggplant; cubed (6 qts.) |
| 2 | lb | Onions; chopped (2 qts.) |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Fresh ginger root; grated |
| 3 | tb | Ground cumin |
| 2 | tb | Ground coriander seed |
| 1 | tb | Ground cinnamon |
| 2 | ts | Turmeric |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Cardamom; ground |
| 1 | tb | Salt |
| 2 | c | Coconut milk; unsweetened (or 14 oz. apple juice, unsweetened ) |
| 1 | qt | Vegetable stock; or water |
| 2 1/2 | lb | Fresh spinach; stemmed and rinsed |
| 2 | lb | Red bell peppers; chopped (2 qts.) |
| 1/4 | c | Fresh lemon juice |
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